Plum Cheesecake with Sprinkles

Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 egg (s)
• 0.5 ½ pack baking powder
• 80 g suar
• 100 g butter or mararine
• 1 pinch (s) salt
• Flour for the work surface
• Fat for the shape

For covering:

• 500 g plums

For the filling:

• 500 g low-fat quark
• 200 g cream cheese
• 110 g suar
• 3 egg (s)
• 1 packet vanilla pudding powder

For the sprinkles:

• 70 grams flour
• 70 g suar
• 50 g butter
• possibly cinnamon

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Instructions

1. Mix the ingredients for the shortcrust pastry and knead into a smooth dough. This should no longer stick to your fingers. If he does, just knead in a little more flour. Chill the shortcrust pastry for about 30 minutes.
2. Preheat the oven to 190 ° C top / bottom heat.
3. Roll out the dough a little on a floured surface and place in a greased springform pan (approx. 26 cm diameter). Press evenly while pulling up one edge.
4. Wash, core and quarter the plums and distribute them in a circle on the dough.
5. Mix all ingredients for the filling with a mixer and pour over the plums. Distribute the mixture evenly and tap the springform pan two or three times on the work surface so that the cheese mixture flows down to the bottom and has no air holes afterwards.
6. For the crumble mix the ingredients together to form a crumbly dough and crumble it over the cheese mixture. This is best done with your fingers. The streusel ensures that this cake gets a damn tasty thin crust when it is baked!
7. Bake the plum cake in a hot oven for 50 - 60 minutes until it has a beautiful golden yellow surface. Then let it cool down completely, preferably overnight or at least for a few hours.